Katie's Lemon and Herb Crusted Chicken Burgers - Recipe

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KATIE'S LEMON AND HERB CRUSTED
CHICKEN BURGERS

BURGERS:

4 to 6 boneless skinless chicken breasts
1/4 tbsp. lemon juice
1/2 cup extra virgin olive oil (EVOO)
1 1/2 tbsp. butter

SPICES:

2 1/2 cups bread crumbs (I use Panko)
1 tbsp. paprika
2 1/2 tbsp. dried chives
1 tbsp. fresh rosemary
1 tbsp. black pepper
pinch of sea salt
1 tbsp. garlic powder
1 tbsp. dried or fresh basil (if fresh, chop fine)
1 tbsp. curry powder
1/2 tbsp. dill weed
1/2 to 1 tbsp. chili powder (adjust to your taste)
1/2 tbsp. cumin
1 tbsp. thyme

SPECIAL SAUCE:

2 tbsp. BBQ sauce (your choice)
2 tbsp. prepared Dijon mustard
2 tbsp. Ranch dressing
2 tsp. lemon (add more to taste, don't let the sauce get runny)

OPTIONAL EXTRAS:

1/2 to 1 lb. cooked bacon, diced (I leave it chewy)
lettuce
sliced tomato
sliced red onion
thinly sliced pickles

BREAD:

Ciabatta bread or hamburger buns

Grab a medium to large oven-safe skillet and heat it up on the stove. Combine all the spices in a bowl and set aside.

When pan is hot, add butter (to melt), lemon, and oil, allow that to get very hot.

Dip chicken in the spices, making sure to coat well. When done, place into the very hot pan of oil and brown on both sides, about 3 to 5 minutes each.

While chicken is cooking, mix together barbecue sauce, mustard, Ranch dressing and lemon. Set aside to put on bun.

When chicken is par-cooked on both sides slide skillet into a preheated 375°F oven for about 5 minutes, or until golden brown.

While chicken is finishing up, heat up your Ciabatta bread slightly, and slather on special sauce, and build your burger with all the Extras you want.

When chicken is done and has rested for a minute, put on bread and take a big bite!! Mm-mm!!

Serves 4 to 6.

Submitted by: Katie Preseau

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recipe reviews
Katie's Lemon and Herb Crusted Chicken Burgers

· Jan 20 · #191344

Paula (Washington) says:

I had a chance to try out this recipe last weekend, and I have to say, it's delicious! The flavors are amazing. I'm a big fan of the chili powder, which adds just the right amount of spice without being overpowering. The crust is super flaky and light. I would definitely recommend this recipe to anyone looking for a new twist on their burgers.

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